{"product_id":"duck-legs-2-pack","title":"Duck Legs (Pack of 2)","description":"\u003cp\u003e\u003cstrong\u003eSlow-roasted. Crisp outside. Falling apart within.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuck legs are the cut for slow cooking. Give them time in a low oven and the meat turns soft and shreddable under skin that crisps beautifully, the same result as a classic confit with far less effort.\u003c\/p\u003e\n\u003cp\u003eTwo to a pack, around 250g each, ready for roasting, braising or shredding into pancakes.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTwo legs, around 250g each\u003c\/li\u003e\n\u003cli\u003eRich, tender meat after slow cooking\u003c\/li\u003e\n\u003cli\u003eIdeal for slow roasting, braising and shredded duck\u003c\/li\u003e\n\u003cli\u003eGreat value compared with breast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to slow roast duck legs\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare:\u003c\/strong\u003e pat the legs dry, prick the skin and rub with salt, five-spice or thyme and garlic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow roast:\u003c\/strong\u003e place skin-side up in a snug roasting dish and cook at 160°C (140°C fan) for 1.5 to 2 hours, until the meat is tender and pulls easily from the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrisp:\u003c\/strong\u003e turn up to 200°C (180°C fan) for the final 15 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e serve whole with lentils or potatoes, or shred with two forks for pancakes, tacos or salads.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003eDuck Legs FAQs\u003c\/h2\u003e\n\u003ch3\u003eHow long do duck legs take to cook?\u003c\/h3\u003e\n\u003cp\u003eAround 1.5 to 2 hours at 160°C (140°C fan), then 15 minutes at a higher heat to crisp the skin.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between duck legs and duck breast?\u003c\/h3\u003e\n\u003cp\u003eLegs have darker, firmer meat that needs slow cooking to become tender. Breast is leaner and cooks quickly in a pan.\u003c\/p\u003e\n\u003ch3\u003eCan I use duck legs for crispy aromatic duck?\u003c\/h3\u003e\n\u003cp\u003eYes. Rub them with five-spice, slow roast until tender, crisp the skin, then shred and serve with pancakes, cucumber, spring onion and hoisin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Duck (legs, bone-in, skin-on).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115910201676,"sku":"20270025","price":7.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/duck-legs-2-pack_2190237370_Walter_Henry_Butcher.jpg?v=1791460664","url":"https:\/\/walterhenrymeats.co.uk\/products\/duck-legs-2-pack","provider":"Walter Henry Meats","version":"1.0","type":"link"}